Mix together well the sugar, oil and eggs, stir in other ingredients and mix thoroughly. Grease and flour four small loaf pans or 7 (#2) tin cans. Fill each can half full. Bake in a 350 degree oven for 1 hour. Let cool slightly before removing from can.

Sift flour, salt, soda, mace and sugar together into a large mixing bowl. Make a well in center and add the melted butter, eggs, brandy, persimmon puree and nuts. Mix until dough is smooth.

Butter and flour 4 (1 pound) coffee cans. Fill each can about 3/4 full and bake for 1 hour in a 350 degree oven. Cool loaves in cans and then turn out on racks. Batter may also be baked in round 9-inch cake pans. This bread will keep for months, wrapped in foil and frozen.

This one is interesting too. I've decided that I'm going to make it like a banana bread and add some orange zest, ginger and dried cranberry.

Dan

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About me

Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He does food tours, events, and consulting in Seoul and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.